Ingredients
- Chicken: 16 oz (450g) boneless, skinless chicken breasts (about 2 breasts), sliced into small strips
- Coconut Flakes: 1 cup (2.8 oz / 80g) unsweetened coconut flakes
- Eggs: 2 large free-range eggs (approx. 3.5 oz / 100g)
- Coconut Flour: 0.5 cup (2 oz / 56g) coconut flour
- Dijon Mustard: 0.5 cup (4 oz / 113g) Dijon mustard
- Honey: 0.5 cup (6 oz / 170g) honey
- Vegetables (Optional): 1 cup (5.3 oz / 150g) steamed vegetables for serving
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Rinse the 16 oz (450g) of chicken breasts and slice them into small, even strips, then pat them completely dry with paper towels so the coating adheres properly.
- Measure out 0.5 cup (2 oz / 56g) of coconut flour and spread it evenly onto a shallow plate.
- Crack the 2 free-range eggs (approx. 3.5 oz / 100g) into a medium-sized bowl and whisk them thoroughly until the yolks and whites are fully combined.
- Place 1 cup (2.8 oz / 80g) of unsweetened coconut flakes onto a separate shallow plate.
- Take one chicken strip at a time and dredge it in the coconut flour, shaking off any excess. Next, dip it into the whisked eggs, and finally, press it firmly into the coconut flakes until it is fully coated.
- Arrange the coated chicken strips onto the prepared baking sheet, leaving a little space between each piece, and bake for 15 minutes or until the coconut is deeply golden brown and the chicken is cooked through.
- While the chicken is baking, prepare the sauce by combining 0.5 cup (6 oz / 170g) of honey and 0.5 cup (4 oz / 113g) of Dijon mustard in a small bowl, whisking until smooth.
- Remove the baking sheet from the oven, drizzle the sweet and tangy mustard-honey sauce over the warm Coconut Chicken strips, and serve immediately alongside 1 cup (5.3 oz / 150g) of fresh steamed vegetables.
Nutritional Information
Note from the Chef: This calculation includes the full yield of the honey mustard sauce. Since this recipe makes a very generous cup of dipping sauce, your actual caloric and carbohydrate intake will likely be lower depending on how much sauce you use!
- Calories: 1,145 kcal
- Carbohydrates: 99 g
- Protein: 87 g
- Fat: 46 g
Chef's Pro Tips
As a chef, I want to make sure you get that perfect crunch every single time. Here are my top secrets for mastering this recipe:
- Bake on a Wire Rack: For maximum crispiness all the way around, place a wire cooling rack on top of your parchment-lined baking sheet. Spray it lightly with oil, then place your chicken strips on the rack. This allows hot air to circulate underneath the chicken, preventing a soggy bottom.
- Press Firmly: When dredging your chicken in the final step, don't just gently toss it in the coconut flakes. Use your hands to firmly press the flakes into the egg-washed chicken. This ensures a thick, even crust that won't fall off during baking.
- Adjust Your Sauce: The 1:1 ratio of honey to Dijon mustard is a classic starting point, but feel free to tweak it! If you prefer a sharper tang, add an extra spoonful of mustard. If you have a sweet tooth, lean heavier on the honey. You can also add a pinch of cayenne pepper for a sweet-and-spicy kick.
- Don't Overcook: Chicken breast can dry out quickly. Since we cut these into small strips, they will cook fast. Start checking them right at the 12-minute mark. They are done when the internal temperature reaches 165°F (74°C) and the coconut is deeply golden.
Frequently Asked Questions (FAQ)
Can I make this Coconut Chicken in an air fryer? Yes, absolutely! Making air fryer coconut chicken is a great way to get an even crispier coating. Preheat your air fryer to 375°F (190°C), spray the basket and the coated chicken strips lightly with cooking oil, and air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through.
Is this baked coconut chicken recipe gluten-free? Yes! Because this recipe utilizes coconut flour instead of traditional wheat flour or panko breadcrumbs, it is naturally 100% gluten-free. Just ensure your Dijon mustard is certified gluten-free if you have a severe sensitivity or Celiac disease.
Can I use sweetened coconut flakes instead of unsweetened? I highly recommend sticking to unsweetened coconut flakes for this savory dish. Sweetened coconut will brown and burn much faster in the oven due to the added sugar, and when paired with the honey mustard sauce, the overall flavor profile of the chicken will be overly dessert-like.
How do I store and reheat leftover coconut crusted chicken? Store any leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Keep the honey mustard sauce in a separate container. To reheat and restore the crunch, place the chicken in a 350°F (175°C) oven or air fryer for 5-7 minutes. Avoid microwaving, as it will make the coconut crust mushy.
